Experience award-winning Cantonese classics by Wan Hao master chefs – authentic, exquisite, and appreciated by all.
The restaurant has long been synonymous with Cantonese culinary art since its opening in 1995 – to this day, patrons make frequent returns for authentically prepared favourites, like the crisp Peking Duck with traditional Chinese crêpes, Beef Tenderloin served with Sour Plum Fresh Pear, and fresh seafood delicacies – all from the specially-curated menu by talented Chinese Executive Chef Raymond Lai and his team of chefs.
Also known for serving up good authentic dim sum, this is the place to be at if you are craving for dim sum in Singapore. Under the delicate care of Dim Sum Chef Chan Lam Pang, diners around Asia have been delighted time and again.
Wan Hao’s exclusive setting with Chinese gold leaf calligraphy makes this a special dining venue suitable for business lunches or family gatherings. Apart from a main dining floor, guests may also enjoy excellent dining experience in four-seater booths or private rooms.
The restaurant is consistently listed as one of the top restaurants in Singapore while also heralded for its impressive wine list of over 300 selections and excellent appeal to wine lovers.
11.00am to 3.00pm
6.00pm to 10.00pm
Sundays to Thursdays
6.00pm to 11.00pm
Fridays & Saturdays
Cash, Amex, Diners, JCB, Master Card, VISA
Please call (65) 6831 4605
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6-course Exquisite Set Menu
Relish in finely-crafted Cantonese cuisine at Wan Hao with our 6-course Exquisite Set Menu, from just S$78-98++ per person.
Indulge in crowd favorites such as Crispy Sea Cucumber in Abalone Sauce, Steamed Sea Perch with Poached Luffa Melon and Rice Soup Consommé, Fried Rice with Chinese sausages, Preserved Meats, Minced Dried Shrimps, Diced Mushrooms and wrapped in Lotus Leaf, and more.
New Dim Sum Signatures
Visually stunning and tastefully lavish – experience an exclusive culinary display created by new Dim Sum Chef, Chef Loh Kah Poh.
Featuring Steamed Diced Prawn and Squid Wrapped in Squid Ink Skin, Deep-Fried Yam Paste with Black Truffle, Steamed Whole Abalone with Pork and Minced Shrimp Dumpling, Deep-Fried Crispy Bun Stuffed with Chilli Crab and Diced Mushroom and Chicken Puff.